Chicken breast with lemon

Sauerbraten

• 500 GRAM CHICKEN BREAST, cut in strips
• 100 GRAM DRIED MUSHROOMS, soaked
• 2 LEMONS, juice and rind
• 4 TBSP CREAM
• 1 ONION, chopped

• 1 KG BEEF FOR ROASTING
• 1 ONION, chopped
• 1 CUP VINEGAR
• 2 CARROTS, chopped
• 50 GRAM RAISINS
• 3 TBSP FLOUR
• 2 SLICES SPICE CAKE, crumbled

Stir fry the onion for three minutes. Add the chicken and stir fry 5 minutes more. Add the mushrooms and the lemon juice and rind, and salt and pepper to taste and simmer for 5 minutes. Stir in the cream.

Put the vinegar, onion and carrot together and marinate the beef overnight. Add one cup of water to the marinade and bring it to the boil, cook the beef 1 hour. Add the raisins and the spice cake, simmer half an hour more. Dissolve the flour in a little bit cold water, add to the beef mixture and simmer a few minutes. Take the beef out, slice it thinly and serve with potato puree and the remaining sauce.

The acid makes the meat more tender, which may have been helpful in the old days when expensive meat was not affordable. Try also the Dutch version "zoervleis" from Limburg.